Sourdough Keto Baguettes

Sourdough Starter Ready? This recipe uses the Sourdough Starter that I made on my a channel to make a simple and delicious Sourdough Baguette. Sourdough Keto Baguettes!

Sourdough Keto Baguettes

This Super easy Sourdough Baguette is going to have you knowing it was worth the Patience, it’s Tangy, Fresh, Crusty bite will have you thanking the day you started. Don’t forget this Recipe is yours to Meddle with, Make it your own, Baguettes are just Loaves with one direction.

I preheated the oven together with a baking stone and the equipment mentioned above to create steam. I scored the baguettes and baked them for 30 minutes. It’s a good idea to open the oven lid and ventilate out the steam after 15-20 minutes. You can also lower the temperature if necessary.

Source

Tips for Sourdough Keto Baguettes

• The more yeast you use (and the more vigorous your starter), the faster your dough will rise. But speed can come at the expense of flavor; it’s only over time that sourdough dough produces the lactic and acetic acids so critical to its taste.
• For the most pronounced flavor, you can try eliminating the packaged yeast entirely, understanding that your rising times will probably be considerably longer than those listed here.
• We suggest, if you feel your starter is nice and vigorous, to try making the bread with 1 teaspoon of yeast; and if you like those results and are willing to experiment, dropping the amount of yeast down until you reach your favorite combination of flavor and rising times.

Source

Baking

As mentioned earlier in this post, I still haven’t baked the perfect sourdough baguettes. And perhaps I never will.
However, I do think this is an improvement compared to my previous trial.

They provide a nice appearance with just a hint of sourness combined with a rich, delicate taste.

Source

Source

Tips 2

If you feed your sourdough before using, the loaves will rise better; but if you’re in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.

Want to make just three baguettes instead of six? Cut all of the ingredients except the yeast in half, leaving the yeast at 1 teaspoon. Three baguettes bake up beautifully in our baguette baker. They’ll need to bake for about 25 minutes with the cover on and another 5 to 10 minutes after you remove the cover.

If desired, brush risen loaves with 1 egg yolk lightly beaten with 1 tablespoon water just before baking, and sprinkle with Pizza Seasoning, artisan bread topping, or the toppings of your choice. While totally untraditional, this does add flavor and color to the crust.

Source

If You’re Looking For More Recipe

Try these:

Low Carb Holiday Bread

Keto Cloud Bread

Golden Keto Sesame Bread

Low Carb Keto Everything Bagels

Easy Low-carb Bagels

Yield: Bread

Sourdough Keto Baguettes

Print

Sourdough Starter Ready? This recipe uses the Sourdough Starter that I made on my a channel to make a simple and delicious Sourdough Baguette. Sourdough Keto Baguettes!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 1/4 cups lukewarm water
• 2 cups sourdough starter, ripeor discard
• 4 to 5 cups almond flour
• 3 teaspoons salt
• 3 teaspoons sugar
• 1/4 cup psyllium husk powder
• 1 to 2 teaspoons instant yeast, depending on the vigor of your fed starter
• 4 teaspoons vital wheat gluten
• 1/2 cup coconut flour

Instructions

Weigh the flour into a bowl and add the salt. Pour in the water and add the sourdough starter. Mix together with a fork and then use you hand just to incorporate any loose flour. You will now have a slightly wet shaggy dough. Cover with plastic warp and leave in a warm place for 8-12 hours to allow the dough to at least double in size.
Once the dough has risen well remove from the bowl onto a well floured surface. Divide the dough into 2 or 3 pieces. Take each piece and on a very lightly floured surface, gently flatten and then fold on side into the centre forming some tension on the dough. Fold over 2 more times. Set to one side to rest for 2-5 minutes. Repeat with the other pieces or dough. Then you need to gently start to roll the dough out to form the traditional baguette shape.
Place onto a lined baking tray or onto a baguette tray. (I used something to hold the baking paper in the shape of a baguette tray but this isn’t essential). Cover with plastic and leave to rise for another 1-1.5 hours.
Turn on your oven to its highest temperature and place a tray of water in the bottom to heat up.
Dust the tops of the baguettes with flour and make cuts in the top of the dough with a sharp knife. Once the oven has come up to temperature turn it down to 200C / 400F and place the baguettes in the oven to bake for 30 minutes or until you have a deep golden crust.
Once cooked remove from the oven and place on a cooling rack to cool before slicing.
Enjoy!!!

Notes

The more yeast you use (and the more vigorous your starter), the faster your dough will rise. But speed can come at the expense of flavor; it’s only over time that sourdough dough produces the lactic and acetic acids so critical to its taste.
For the most pronounced flavor, you can try eliminating the packaged yeast entirely, understanding that your rising times will probably be considerably longer than those listed here.
We suggest, if you feel your starter is nice and vigorous, to try making the bread with 1 teaspoon of yeast; and if you like those results and are willing to experiment, dropping the amount of yeast down until you reach your favorite combination of flavor and rising times.

Nutrition Information:

Serving Size:

2-3
Amount Per Serving: Calories: 232Total Fat: 16,4gTrans Fat: 0gCarbohydrates: 0gNet Carbohydrates: 4,5gFiber: 0gSugar: 0gProtein: 12,2g